Blood Orange Pound Cake

Cakes, Desserts, Winter

Blood Orange Pound Cake is the pretty pink twist on the classic recipe. Citrus zest inside and juice for the glaze not only make for a pretty cake but a flavorful citrus one as well.

Blood Orange Pound Cake

I posted this recipe on the Instagram yesterday but figured I’d put it right here too so it’s easily printable and readable.

I also wanted to say hello and tell you that I’m currently knee-deep in finalizing my Valentine’s Day content for this year and am INCREDIBLY excited about it all. There is a sheet cake for two, some cupcakes with a fun surprise inside and a few other cute and delicious things. I’m thinking of adding something savory in the mix. But then I’m done! I can’t wait.

When I walk around the neighborhood, I’m sort of surprised that a lot of the houses are decorated for Valentine’s Day. I’ve never seen such a thing before. I dunno if these people are bored or just really good homemakers. WHO KNOWS. But I’m here for it. They have heart wreaths hanging on their doors.

Another thing that is thriving in the neighborhood is all the winter citrus hanging from the trees. It’s all gorgeous. Everything from blood oranges to cara caras to little kumquat bushes. They’re all so pretty.

I didn’t steal these blood oranges from a neighbor—I bought them—but feel free to take some from a neighbor and make this cake! I said it’s ok!

How to Make Blood Orange Pound Cake:

  1. Mix together the dry ingredients. Whisk together the flour, salt, and baking powder to thoroughly combine and get rid of any lumps.
  2. Cream the butter and sugar. Beat the sugar with the butter and orange zest. This will help the zest really infuse throughout the cake.
  3. Add the eggs. One at a time, then beating for a minute or two, this helps the cake become nice and fluffy!
  4. Add the rest of the ingredients. Alternate between the milk and flour, mixing just until the flour is combined.
  5. Bake. Add the batter to a pan and bake until a toothpick inserted comes out clean.
  6. Remove from pan and cool. Wait only 10 minutes then flip the pan over on a cooling rack to cool completely.
  7. Make the Glaze. Whisk together the sifted powdered sugar and blood orange juice to make the glaze, making sure the glaze isn’t too thin.
  8. Finish the cake and serve. Pour the glaze over the cooled cake. Wait for the glaze to set then garnish with orange slices.

Blood Orange Pound Cake

How to Freeze Pound Cake:

To freeze, slice the pound cake down and wrap slices in plastic wrap. To thaw, just take out of the freezer and sit out at room temperature until thawed.

Blood Orange Pound Cake Recipe

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4 from 2 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serving Size: 8
Calories: 487kcal
Blood Orange Pound Cake is the pretty pink twist on the classic recipe. Citrus zest inside and juice for the glaze not only make for a pretty cake but a flavorful citrus one as well.

Ingredients

Pound Cake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups 3 sticks unsalted butter, at room temperature
  • 1 3/4 cups white granulated sugar
  • Zest from 1 blood orange, about 1 teaspoon
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

Glaze:

  • 2 1/4 cups powdered sugar, sifted
  • 2 tablespoons fresh blood orange juice
  • 2 tablespoons milk
  • 1 blood orange, sliced, as garnish

Directions

To Make the Pound Cake:

  • Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
  • To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and blood orange zest; beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for 2 to 3 minutes, until light and fluffy. Add the vanilla extract and mix.
  • Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared bundt pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.

To Make the Glaze:

  • While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.
CourseDessert
CuisineAmerican
Keywordpound cake
Serving: 6g | Calories: 487kcal | Carbohydrates: 115g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 447mg | Potassium: 100mg | Fiber: 1g | Sugar: 78g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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26 Comments

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  • Reply Maria January 19, 2020 at 12:37 pm

    Can you use a round cake pan if you don’t have a bundt cake pan instead or no?

    • Reply Adrianna Adarme January 19, 2020 at 7:34 pm

      Hmm…I think it might be too much cake batter. I would use a 9×5-inch loaf pan if you have it! That should be a perfect fit.

  • Reply Yolanda Pierce April 14, 2019 at 1:02 pm

    4 stars
    I have made this cake one other time, and while it was good; it definitely lacked any good orange flavor. I made it again today, with some changes, and it was soooooo good! I used the zest of 2 oranges, omitted the milk and used 1/2c of the juice from the orange. The batter itself was delicious! Don’t get me wrong, the recipe for the cake is nice, but it needed more orange flavor. No one knew it was blood orange without the garnish.

  • Reply Vannessa January 7, 2019 at 7:14 pm

    Can you use a loaf pan too or will it be too much cake?

    • Reply Yolanda Pierce April 14, 2019 at 2:57 pm

      4 stars
      I was able to get 2 loaves out of it.

  • Reply Julia S. June 17, 2018 at 9:32 am

    This looks so good and I definitely want to try making this! I have only tried making a corn and coconut pound cake before from Maria Liberati. It was super tasty as well! The link to this: http://www.marialiberati.com/2018/06/09/a-corny-poundcake-to-celebrate-national-corn-on-the-cob-day/

  • Reply 5 Game Anime Terbaru 2018 Wajib Dimainkan March 9, 2018 at 12:55 am

    so good like it

  • Reply Tamara Hatt February 26, 2018 at 5:23 pm

    I’m not sure, that could be the problem. Thanks for getting back to me! I ended up turning up the temperature to 350 for about 10 min and it turned out perfectly. I’ll try the sticking with 300 method next time I make it though. Thanks for posting the recipe!

  • Reply Tamara Hatt February 26, 2018 at 1:54 pm

    I am trying to make this just now, I put the oven temperature to 300 F as directed but the cake was still extremely soft at 50min like barely different then when I put it in the pan. Is there a problem with the temperature in the recipe?

    • Reply Adrianna Adarme February 26, 2018 at 2:05 pm

      nope! 300 degrees F is the correct temperature. You can leave it in for an additional 10 minutes or so until a skewer comes out clean.

    • Reply Adrianna Adarme February 26, 2018 at 2:06 pm

      Do you have a thermometer in your oven? My oven for some reason is wonky at lower temperatures.

  • Reply kristin February 25, 2018 at 6:32 am

    that cake is gorgeous!

  • Reply Renee February 24, 2018 at 5:12 pm

    Shouldn’t the oven temp be 350?

  • Reply Renee February 9, 2018 at 2:23 pm

    I made this today and it is fabulous!! I just used the zest- no added juice- in the cake and the orange came through clearly for me. In conjunction with the icing, I think it was the perfect amount of citrus. Also I wasn’t happy with the bundt pan I have (aesthetically speaking) so I just baked in a spring form and it worked beautifully. Thanks for this recipe! I will certainly make it again!

  • Reply Brasserie Louis February 2, 2018 at 2:56 am

    Cakes are my all time favorites. In love with the dripped icing. Thanks for sharing. 🙂

  • Reply Sinead January 31, 2018 at 11:11 pm

    Love the dripped icing

  • Reply Cynthia Bliss January 31, 2018 at 7:06 pm

    No ORANGE JUICE in the pound cake? How is in going to taste like orange? Only using zest won’t do it.

    • Reply Adrianna Adarme February 1, 2018 at 10:34 am

      You’re more than welcome to take out some of the milk and replace it with blood orange juice! 🙂

  • Reply Meg January 31, 2018 at 5:29 pm

    The cake looks awesome! Can you link to the type of pan you used for this cake?